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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butter Rum Fudge Recipe

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This recipe for Butter Rum Fudge is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. golden raisins
1/4 c. light rum; soak raisins in run 8 - 12 hours
2 c. packed brown sugar
1 c. white sugar
1 stick blue bonnet margarine
1 c. evaporated milk
1 7 oz. jar marshmallow cream
1 12 oz. pkg. butterscotch chips
1 c. nuts (I use pecans)
1 tsp. rum extract
1/2 tsp. vanilla
Directions:
Directions:
Combine brown and white sugar and milk. Mix with melted butter in a 3 quart saucepan. Cook 10-12 minutes or to soft stage (238 degrees) on candy thermometer. Reduce heat and cook 3 minutes. Remove from heat, stir in marshmallow cream and chips. Add raisin mixture and remaining ingredients. Mix well with an electric mixer. Spread in a 8 x 13 pan lined with foil. Yields 3 1/2 pounds. YUM YUM!

 

 

 

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